In large pot sauté onion, carrot, and celery in olive oil over medium heat for 5 minutes. Turn heat to high, add peppers and cook another 3 minutes stirring continuously. Add Edmund Fitzgerald Porter and tomatoes and bring to a boil. Add remaining ingredients (excluding cilantro) and bring to a boil. Turn down to simmer and cook until steak is tender (about 30 minutes). Chop cilantro and add to soup before serving. Serves 4.